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Ina Garten Lemon Icebox Cake

Ina Garten Lemon Icebox Cake
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This lemon icebox cake is a no-bake layered dessert with crisp vanilla wafer cookies that soften into a cake-like texture as they chill. The filling is rich yet bright, combining whipped cream, mascarpone, lemon curd, and fresh lemon zest for a clean citrus flavor and silky finish.

Ingredients

Scale

For the lemon filling:

  • 1 cup cold heavy cream
  • 8 oz mascarpone cheese, cold
  • 1/4 cup granulated sugar
  • 1/4 tsp pure vanilla extract
  • 1 tbsp fresh lemon zest, finely grated
  • 1/8 tsp fine sea salt
  • 1/2 cup prepared lemon curd

For the layers:

  • 6 oz crisp vanilla wafer cookies
  • 2 tbsp whole milk

For the topping:

  • 1/4 cup prepared lemon curd
  • 1 tbsp fresh lemon zest, finely grated
  • 1 tbsp sliced almonds, lightly toasted in a dry skillet

Instructions

  1. Set a medium stainless-steel skillet over low heat and toast the sliced almonds for 2 to 3 minutes, shaking the pan often, until they smell nutty and turn lightly golden at the edges. Transfer them immediately to a plate so they do not continue cooking in the hot pan. This is the only stovetop step, and it adds a needed crisp contrast to the soft finished cake.
  2. Line a 5-by-9-inch loaf pan or a similar 1-quart dish with plastic wrap, leaving enough overhang to lift the cake out cleanly later. A snug lining prevents sticking and helps the chilled cake hold its shape when unmolded. Keep the pan refrigerated while you make the filling so the first layer stays cold and stable.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy cream, mascarpone, granulated sugar, vanilla extract, lemon zest, and fine sea salt. Whip on medium speed for about 1 minute to break up the mascarpone smoothly, then increase to medium-high and whip 1 to 2 minutes more until the mixture forms medium peaks. Stop as soon as it holds shape; overwhipping will make the mascarpone grainy and heavy.
  4. Remove 1 cup of the whipped mascarpone mixture to a separate bowl for the topping layer. Fold the 1/2 cup lemon curd into the remaining whipped mixture with a flexible spatula just until evenly streak-free. Gentle folding keeps the filling airy, which is what gives an icebox cake its light, mousse-like texture after chilling.
  5. Pour the 2 tablespoons of whole milk into a shallow bowl. Dip 1 vanilla wafer at a time very quickly, no more than 1 second per side, so the cookies soften slightly without becoming soggy. Arrange a tight single layer in the bottom of the lined pan, breaking a few cookies as needed to fill gaps neatly.
  6. Spread about one-third of the lemon filling over the cookie layer and smooth it with a small offset spatula all the way to the corners. The filling should be about 1/2 inch thick and fully cover the cookies so they soften evenly. Repeat with another dipped-cookie layer and another third of filling.
  7. Add a third layer of quickly dipped cookies, then spread the last of the lemon filling over the top. Finish with a final layer of dipped cookies, pressing very lightly so the surface is level but the filling does not squeeze out the sides. A level top makes the unmolded cake cleaner and easier to slice.
  8. Cover the surface with the overhanging plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight. During this rest, the cookies absorb moisture from the filling and become tender enough to slice like cake. Do not rush this step; if cut too early, the layers will slide and the cookies will still seem crisp.
  9. When fully chilled, invert the cake onto a serving platter and peel away the plastic wrap carefully. If the cake resists, let it stand at room temperature for 3 to 5 minutes so the outer cream softens slightly. Use a small offset spatula to square the sides if needed.
  10. Spread the reserved whipped mascarpone mixture over the top and sides in a thin, even layer. Spoon the remaining 1/4 cup lemon curd over the top and gently swirl it with the back of a spoon for a marbled finish. This final layer gives the dessert a brighter lemon aroma and a more polished presentation.
  11. Scatter the toasted almonds and remaining 1 tablespoon lemon zest over the top just before serving. For the cleanest slices, chill the finished cake 15 to 20 minutes after decorating, then cut with a long knife dipped in hot water and wiped dry between each cut. Serve cold, as the texture is best when the filling is firm and the cookies are fully softened.

Notes

Store covered in the refrigerator for up to 3 days; the texture is best within the first 48 hours. Freeze, well wrapped, for up to 1 month, then thaw overnight in the refrigerator before serving. Do not reheat; this dessert should be served chilled straight from the refrigerator, though you can let slices stand at room temperature for 5 minutes for a softer texture.

Nutrition

Keywords: Ina Garten lemon icebox cake, lemon icebox cake, no bake lemon dessert, lemon mascarpone cake, icebox cake recipe, lemon curd dessert

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